Gluten-Free Salad Dressing Recipe
This balsamic vinaigrette salad dressing is gluten-free, no refined sugar, Paleo, and AIP-friendly. Easy to make with simple pantry staples!
Servings: 24
Ingredients
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt I use pink Himalayan salt
- 1/3 cup vinegar (blend) half apple cider vinegar, half balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons water
- 2/3 cup olive oil I use extra virgin
Instructions
- Mix dried basil, garlic powder, onion powder, dried oregano, and salt in a small bowl.
- To make the vinegar blend, I fill a 1/3 measuring cup halfway with apple cider vinegar and then top it off with balsamic vinegar to make 1/3 cup total.
- Add honey, water, vinegar blend, and olive oil to the dry ingredients and whisk until all ingredients are fully combined.
- Pour your gluten-free salad dressing into a glass jar for storage.
Notes
To Store: Keep in an airtight container in the refrigerator for up to a week. Shake well to mix if the dressing separates in the jar.
Mama says "Check all of your labels!"
Nutrition
Serving: 1serving | Calories: 61kcal | Carbohydrates: 2g | Fat: 6g | Sodium: 98mg | Potassium: 3mg | Sugar: 1g | Calcium: 2mg | Iron: 0.1mg